1
00:00:01,936 --> 00:00:03,602
Welcome to Fire Masters...
2
00:00:06,307 --> 00:00:09,441
...where three chefs
will take on three blazing
culinary challenges.
3
00:00:10,111 --> 00:00:11,643
[Samantha Pelayo] Whoo, hot.
4
00:00:11,745 --> 00:00:13,245
[Dylan Benoit]
Two will be eliminated,
5
00:00:13,347 --> 00:00:15,914
and the last chef standing
will go head-to-head
6
00:00:15,916 --> 00:00:18,150
against one of our
Fire Masters judges,
7
00:00:18,252 --> 00:00:21,220
battling for the chance
to win $10,000...
8
00:00:21,222 --> 00:00:23,022
Ooh, baby, let's go!
9
00:00:23,024 --> 00:00:25,924
...and to earn their place as
a Fire Masters champion.
10
00:00:25,926 --> 00:00:27,526
Oh, my God!
11
00:00:27,528 --> 00:00:29,762
That hint of smoke in there
set off the whole dish.
12
00:00:29,863 --> 00:00:31,163
-[Dylan] Speed...
-Push, push, push!
13
00:00:31,232 --> 00:00:33,298
-[Dylan] ...skill...
-You guys hot yet?
14
00:00:33,300 --> 00:00:34,933
[Dylan] ...scorching
competition.
15
00:00:34,935 --> 00:00:36,235
This is way harder
than I thought.
16
00:00:36,303 --> 00:00:37,703
You can't handle it, get out.
17
00:00:39,006 --> 00:00:41,106
This is Fire Masters.
18
00:00:44,945 --> 00:00:46,812
Three chefs think
they can take the heat
19
00:00:46,814 --> 00:00:50,049
and battle to become the nex
Fire Masters champion.
20
00:00:50,051 --> 00:00:52,384
Let's meet them.
21
00:00:52,386 --> 00:00:55,020
First up, Gabriell Cruz
from Hamilton, Ontario.
22
00:00:55,022 --> 00:00:57,556
I am the chef operator
of Pamana Kitchen,
23
00:00:57,658 --> 00:00:59,425
a Filipino pop-up restaurant
24
00:00:59,427 --> 00:01:02,061
Filipino food, for me,
screams comfort food,
25
00:01:02,162 --> 00:01:04,663
something I grew up with,
and it's very
comforting to me.
26
00:01:04,731 --> 00:01:07,299
I've been itching
to cook all day.
27
00:01:07,301 --> 00:01:10,302
I'm very competitive,
very competitive. Yeah.
28
00:01:10,304 --> 00:01:11,537
Hello, chefs.
29
00:01:11,638 --> 00:01:14,540
Next, Samantha Pelayo
from Monterey, California.
30
00:01:15,409 --> 00:01:17,843
My background
is Mexican, Spanish.
31
00:01:17,945 --> 00:01:19,945
I'm a little French,
I'm a little bit of Italian.
32
00:01:20,047 --> 00:01:21,814
It's a very tasty combo.
33
00:01:21,816 --> 00:01:23,315
I never went
to culinary school,
34
00:01:23,317 --> 00:01:26,151
I just watched
culinary competitions.
35
00:01:26,220 --> 00:01:28,954
I was passionate,
and I knew what I wanted,
so I went for it.
36
00:01:28,956 --> 00:01:32,458
The adrenaline is pumping.
I've wanted this
since I was nine years old.
37
00:01:32,526 --> 00:01:33,492
I'm here to win.
38
00:01:33,494 --> 00:01:34,827
Hi, chefs. [laughs]
39
00:01:34,829 --> 00:01:37,830
And last, Josh Gale
from Vancouver,
British Columbia.
40
00:01:38,966 --> 00:01:40,699
I've been cooking
for the last 10 years.
41
00:01:40,701 --> 00:01:42,367
I've run some of the best
restaurants in Vancouver.
42
00:01:42,436 --> 00:01:44,103
I was a private chef
to my boy,
43
00:01:44,105 --> 00:01:46,705
Dwayne "The Rock" Johnson,
let's go.
44
00:01:46,707 --> 00:01:49,041
I go camping
in the wilderness in BC
all the time,
45
00:01:49,143 --> 00:01:51,310
cook over fire,
cook over coal,
cook over embers.
46
00:01:51,312 --> 00:01:53,645
What I love about cooking
with fire is that it is wild,
47
00:01:53,714 --> 00:01:56,215
just imparts so much flavor,
so much attitude,
48
00:01:56,217 --> 00:01:57,716
and my food
is all about attitude,
49
00:01:57,718 --> 00:01:58,650
and that's what
I'm bringing today.
50
00:01:58,719 --> 00:02:00,219
Hi, chefs.
51
00:02:00,221 --> 00:02:02,488
Chefs, welcome
to Fire Masters.
52
00:02:02,490 --> 00:02:04,957
-[exclaiming]
-Let's go, let's go.
53
00:02:05,058 --> 00:02:06,658
Here's how it's all
going down.
54
00:02:06,727 --> 00:02:08,827
There will be three rounds
of competition.
55
00:02:08,829 --> 00:02:11,630
In the first two rounds,
you will be competing
against one another.
56
00:02:11,632 --> 00:02:15,000
After each of these rounds,
one of you will be going home.
57
00:02:15,002 --> 00:02:17,002
In the third and final round,
58
00:02:17,004 --> 00:02:19,238
the last chef standing
will go head-to-head
59
00:02:19,339 --> 00:02:21,240
against one of our
Fire Masters judges,
60
00:02:21,341 --> 00:02:24,109
for the chance to win $10,000
61
00:02:24,111 --> 00:02:27,446
and the title of today's
Fire Masters champion.
62
00:02:27,448 --> 00:02:29,715
Speaking of judges, here's who
you'll need to impress.
63
00:02:32,019 --> 00:02:36,054
Chef Kevin Bludso
is an award-winning pitmaste
and cookbook author
64
00:02:36,056 --> 00:02:38,924
and is the owner
of the popular
Bludso's barbecue
65
00:02:38,926 --> 00:02:40,359
with locations worldwide.
66
00:02:40,427 --> 00:02:41,560
Good luck, chefs.
67
00:02:41,629 --> 00:02:42,628
Thank you, chef.
68
00:02:44,064 --> 00:02:45,364
[Dylan] Chef Andrea Nicholso
69
00:02:46,500 --> 00:02:49,101
Chef Andrea is chef-owner
of Butchie's restaurant,
70
00:02:49,103 --> 00:02:52,604
Banana's dessert shop,
and the culinary
event space, Dish Play.
71
00:02:52,606 --> 00:02:54,206
Bring your A-game today.
72
00:02:56,410 --> 00:02:58,343
[Dylan] Nicole Gomes
is an award-winning chef
73
00:02:58,445 --> 00:03:03,048
and the owner of the renowne
Cluck N Cleaver restaurant
in Calgary, Alberta.
74
00:03:03,050 --> 00:03:04,950
I look forward to tasting
your food today.
75
00:03:05,019 --> 00:03:06,318
Yes, chef.
76
00:03:06,320 --> 00:03:08,453
I hope you're ready
for some fierce competition
77
00:03:08,555 --> 00:03:11,056
'cause it's time for
your first trial by fire.
78
00:03:14,361 --> 00:03:17,062
In this first Wildfire round,
you'll create a dish
79
00:03:17,131 --> 00:03:19,798
that showcases
who you are as a chef.
80
00:03:19,800 --> 00:03:22,134
You will each have your own
top-of-the-line grill station
81
00:03:22,203 --> 00:03:24,803
and use of our
Fire Masters fire pit,
82
00:03:24,805 --> 00:03:27,839
as well as access
to our fully-stocked pantry
83
00:03:27,941 --> 00:03:32,444
You dish will be judged
on presentation, creativity,
and taste.
84
00:03:32,513 --> 00:03:35,113
You've got 30 minutes
on the clock.
85
00:03:35,115 --> 00:03:37,115
And your time starts...
86
00:03:40,621 --> 00:03:41,954
...now.
87
00:03:42,055 --> 00:03:43,422
-[judges cheering]
-[Kevin Bludso]
Let's go, chefs! Let's go!
88
00:03:45,359 --> 00:03:48,060
I am hyped, I am riddled
with adrenaline,
89
00:03:48,062 --> 00:03:49,027
and I am just ready to go.
90
00:03:49,029 --> 00:03:50,329
The meat! The meat!
91
00:03:50,331 --> 00:03:52,064
For my signature dish,
I am making
92
00:03:52,066 --> 00:03:54,933
carne asada tacos
with a roasted
tomatillo salsa
93
00:03:54,935 --> 00:03:56,535
and some pico de gallo.
94
00:03:57,404 --> 00:04:00,305
I chose this dish
because tacos are fun!
95
00:04:00,307 --> 00:04:02,307
The plan is I'm gonna have to
peel these tomatillos,
96
00:04:02,309 --> 00:04:03,809
I'm gonna put them
in the charcoal.
97
00:04:03,811 --> 00:04:06,612
I wanna start my roasted
tomatillo salsa,
98
00:04:06,614 --> 00:04:08,413
so I put everything
in the fire pit.
99
00:04:10,017 --> 00:04:11,850
Onions and serranoes.
100
00:04:11,952 --> 00:04:12,951
[Gabriell Cruz] Today,
I'm making
101
00:04:13,020 --> 00:04:15,120
a Filipino barbecue dish
called inasal.
102
00:04:15,122 --> 00:04:17,789
Inasal is a traditional
Filipino barbecue dish,
103
00:04:17,791 --> 00:04:20,259
chicken that's been marinate
and grilled over charcoal.
104
00:04:20,360 --> 00:04:21,927
But I'll be using quail
instead of chicken.
105
00:04:21,929 --> 00:04:25,597
Quail cooks quickly
and is really good
on the barbecue.
106
00:04:25,599 --> 00:04:28,100
I'm gonna make the marinade
and get the sauce on first.
107
00:04:28,102 --> 00:04:30,736
So I'm gonna blend ginger,
garlic, lemongrass, shallot
108
00:04:30,804 --> 00:04:31,937
some vinegar and sugar.
109
00:04:32,640 --> 00:04:34,072
Chef Gabriell, how you doing?
110
00:04:34,074 --> 00:04:35,641
-I'm good. I'm good.
-What's gonna be
the biggest challenge?
111
00:04:35,742 --> 00:04:37,609
Uh, the biggest challenge
is getting the flavors.
112
00:04:37,611 --> 00:04:40,312
Inasal takes overnight
to marinade.
113
00:04:40,314 --> 00:04:42,114
But for this one, I'm gonna
have to do it in 30 minutes.
114
00:04:42,116 --> 00:04:44,950
-Well, chef, you got lots
to do in the next 25 minutes.
-Yeah, I do.
115
00:04:45,052 --> 00:04:46,952
-[laughing] I'm gonna
leave you to it.
-Yeah, thank you so much.
116
00:04:46,954 --> 00:04:49,254
I'm most worried about
the seasoning in my dish.
117
00:04:49,356 --> 00:04:51,123
So I take half my marinade
118
00:04:51,125 --> 00:04:53,725
and cook it into the sauce
to fortify the flavor.
119
00:04:57,831 --> 00:05:00,599
For the Wildfire round,
I'm making blackened halibut
120
00:05:00,601 --> 00:05:02,234
with a smoked butter
hollandaise,
121
00:05:02,303 --> 00:05:04,202
with a burned leek puree
and charred fennel slaw.
122
00:05:04,204 --> 00:05:05,604
Let's go, baby.
123
00:05:05,606 --> 00:05:07,306
The leek puree's gonna be
the base for my plate.
124
00:05:07,308 --> 00:05:08,907
First thing's first,
I gotta burn my leeks.
125
00:05:08,909 --> 00:05:11,543
I am just gonna
let them smolder.
126
00:05:11,645 --> 00:05:14,112
Next, I'm taking these
beautiful heads of fennel
127
00:05:14,114 --> 00:05:15,314
and putting them
on the cast iron bars.
128
00:05:15,316 --> 00:05:17,316
Whoo! It's smokey, baby.
129
00:05:17,318 --> 00:05:19,651
I feel right
in my element here
in the Fire Masters arena.
130
00:05:19,753 --> 00:05:22,220
-You guys hot yet?
-She is a sweaty Betty.
131
00:05:22,222 --> 00:05:24,222
-But you know what they say?
-What do they say, Samantha?
132
00:05:24,224 --> 00:05:25,524
[Samantha]
You can't handle it, get out.
133
00:05:25,526 --> 00:05:27,192
[Josh Gale laughing]
I ain't getting
out of this kitchen.
134
00:05:27,194 --> 00:05:28,226
[Samantha laughing]
135
00:05:28,228 --> 00:05:31,096
Judges, our Wildfire round
is well underway.
136
00:05:31,098 --> 00:05:33,899
These chefs are hustling dow
in the Fire Masters aren
137
00:05:33,901 --> 00:05:35,934
And they're not playing this
safe whatsoever.
138
00:05:36,036 --> 00:05:39,304
I mean, all three of them
are doing very complex dishes.
139
00:05:40,207 --> 00:05:43,041
I'm gonna go on the tortillas.
140
00:05:43,043 --> 00:05:44,643
I love chef Samantha's energy.
141
00:05:44,745 --> 00:05:46,011
She's making
tortillas from scratch.
142
00:05:46,013 --> 00:05:47,813
-From scratch.
-Clearly, she's in the zone.
143
00:05:47,815 --> 00:05:50,615
[Samantha] I'm using
masa harina AP flour
144
00:05:50,617 --> 00:05:53,352
and a little bit of salt
and mixed it up
with some water.
145
00:05:53,420 --> 00:05:54,553
All right.
146
00:05:54,555 --> 00:05:56,254
Here to make my mom proud
and show my heritage.
147
00:05:56,356 --> 00:05:57,322
They look good.
148
00:05:58,225 --> 00:05:59,591
I start with the flank stea
149
00:05:59,593 --> 00:06:01,927
by seasoning it
with oil, salt, pepper.
150
00:06:01,929 --> 00:06:04,096
I'm gonna add some cumin
and some Mexican chili powder.
151
00:06:04,098 --> 00:06:05,230
I don't want to
cook it too much,
152
00:06:05,232 --> 00:06:06,431
but I do want to get it
on the fire.
153
00:06:08,635 --> 00:06:10,001
We are halfway
through the cook,
154
00:06:10,003 --> 00:06:12,637
only 15 minutes left!
155
00:06:12,739 --> 00:06:14,706
So I butchered my quail,
and now, they're going
to marinade.
156
00:06:14,708 --> 00:06:18,944
I love quails,
they're great on a grill,
searing off the skin.
157
00:06:18,946 --> 00:06:20,612
However, I am concerned
with chef Gabriell
158
00:06:20,614 --> 00:06:23,315
-because they still have not
touched any heat...
-[Gabriell] It's hot.
159
00:06:23,317 --> 00:06:24,249
...and the clock is ticking.
160
00:06:24,351 --> 00:06:25,383
[Gabriell] Come on,
come on, come on.
161
00:06:25,385 --> 00:06:27,519
I start the quail
on the charcoal grill,
162
00:06:27,521 --> 00:06:29,955
just to impart
some of that flavor.
163
00:06:29,957 --> 00:06:31,690
Next, I'm gonna cut
the cabbage in half,
164
00:06:31,692 --> 00:06:32,857
and I'm gonna
throw it into the pit
165
00:06:32,859 --> 00:06:34,860
because I really want to ge
a good char on it.
166
00:06:35,729 --> 00:06:37,362
Then I start my char up.
167
00:06:37,464 --> 00:06:41,099
I have sugar, vinegar,
and a little bit
of green chili.
168
00:06:41,101 --> 00:06:44,536
And I'm putting papaya,
carrots, and shallots
in this liquid.
169
00:06:45,906 --> 00:06:47,071
You got this.
170
00:06:49,109 --> 00:06:50,409
[Josh] I'm grabbing
the pecan wood chips.
171
00:06:50,411 --> 00:06:52,511
I'm gonna load them into
the charcoal smoker.
172
00:06:52,513 --> 00:06:54,479
I'm smoking my butter
for my hollandaise.
173
00:06:54,481 --> 00:06:58,116
I just wanna lace that butte
with as much nutty,
smokey flavor as I can get.
174
00:06:58,118 --> 00:07:00,051
Halibut's lean,
hollandaise is fatty,
175
00:07:00,153 --> 00:07:01,353
it is gonna be
a perfect combo.
176
00:07:03,424 --> 00:07:05,390
[Dylan] Chef Josh,
what's the plan
with the halibut?
177
00:07:05,392 --> 00:07:07,058
[Josh] Uh,
I'm gonna blacken it.
178
00:07:07,127 --> 00:07:08,393
Why is this the dish
that you chose
179
00:07:08,395 --> 00:07:09,694
to be your signature dish?
180
00:07:09,696 --> 00:07:11,062
This is the dish
that I've been making
for my friends,
181
00:07:11,131 --> 00:07:13,765
and every time
we get together,
this is the request.
182
00:07:13,834 --> 00:07:15,033
Well, chef, let's see
what you can do.
183
00:07:15,102 --> 00:07:17,035
[Josh] I've got
smoked paprika, garlic, onio
184
00:07:17,104 --> 00:07:18,737
thyme, oregano, salt, pepper
185
00:07:18,839 --> 00:07:21,139
I'm gonna cover my fish
and get this into a hot
cast iron pan,
186
00:07:21,241 --> 00:07:23,308
so it gets caramelized,
black, and delicious.
187
00:07:24,711 --> 00:07:26,111
10 minutes left in the cook.
188
00:07:26,113 --> 00:07:27,412
[Samantha] Heard!
189
00:07:28,215 --> 00:07:30,048
I go and check
on my flank steak.
190
00:07:30,050 --> 00:07:30,949
She's ready.
191
00:07:30,951 --> 00:07:32,517
I'm gonna let it rest.
192
00:07:32,519 --> 00:07:35,420
I take my roasted tomatillos
my serranoes, my onions...
193
00:07:35,422 --> 00:07:36,521
Ooh, hot.
194
00:07:36,523 --> 00:07:38,256
...throw them
in the food processor
195
00:07:38,325 --> 00:07:40,325
to start making
my roasted tomatillo salsa.
196
00:07:40,327 --> 00:07:42,961
And then you just add
garlic and cilantro.
197
00:07:44,531 --> 00:07:47,065
[Josh] I'm taking these
beautiful heads of fennel,
198
00:07:47,133 --> 00:07:49,067
I'm gonna dice them up
really fine,
199
00:07:49,069 --> 00:07:51,102
I'm gonna toss them
with some salt, some pepper
a whole bunch of lemon juice
200
00:07:51,104 --> 00:07:53,004
and add them
as a little side slaw
201
00:07:53,006 --> 00:07:53,939
to bring some crunch
into my dish.
202
00:07:55,809 --> 00:07:57,008
I pulled the leeks
out of the embers.
203
00:07:57,077 --> 00:07:58,643
They are charred,
they're soft,
they're ready to go.
204
00:07:58,745 --> 00:08:00,946
I stripped the burned outsid
I'm gonna puree them
205
00:08:01,014 --> 00:08:02,948
with just a little bit
of butter, a little bit
of veg stock.
206
00:08:03,016 --> 00:08:05,116
And just have a really nice
charred leek puree
on the plate.
207
00:08:06,153 --> 00:08:08,820
Ooh, baby! This is a race
to the finish, let's go.
208
00:08:10,157 --> 00:08:11,523
[Gabriell] I'm taking
the charred cabbage,
209
00:08:11,525 --> 00:08:13,058
and then, uh,
just gonna marinate it
210
00:08:13,159 --> 00:08:14,759
in a little bit of soy
calamansi juice.
211
00:08:14,828 --> 00:08:17,963
Calamansi is a native
Filipino citrus fruit.
212
00:08:18,064 --> 00:08:20,799
It's like a cross
between an orange
and a cumquat.
213
00:08:20,801 --> 00:08:22,100
And then this will go
on the plate.
214
00:08:22,102 --> 00:08:23,301
Let's go, let's go, let's go.
215
00:08:23,303 --> 00:08:25,103
Then I take the quail
of the charcoal grill
216
00:08:25,105 --> 00:08:27,372
and then move it
onto the fire pit
217
00:08:27,374 --> 00:08:29,407
to get a better char.
218
00:08:29,409 --> 00:08:30,509
Guys, five minutes, okay?
219
00:08:30,511 --> 00:08:33,311
[Dylan] Let's go guys,
food on plates.
220
00:08:33,313 --> 00:08:35,947
[Gabriell] With five
minutes left,
I have to start plating,
221
00:08:36,016 --> 00:08:37,816
but my quail needs
a little bit more time.
222
00:08:37,818 --> 00:08:39,351
I'm a little bit
concerned about the quail.
223
00:08:39,452 --> 00:08:41,219
I know that I saw it go on
a little bit late.
224
00:08:41,221 --> 00:08:45,056
Quail is very unforgiving,
and when it's raw
225
00:08:45,058 --> 00:08:46,625
it's almost inedible,
you can't eat it.
226
00:08:47,361 --> 00:08:48,627
Let's go, let's go, let's go.
227
00:08:54,935 --> 00:08:57,502
Quail is very unforgiving,
228
00:08:57,504 --> 00:09:00,505
so I'm very, very
concerned about that.
229
00:09:00,507 --> 00:09:01,706
[Gabriell] There's less
than five minutes left.
230
00:09:01,708 --> 00:09:03,808
I have no choice
but to keep the quail on.
231
00:09:04,511 --> 00:09:05,944
Time is not my friend.
232
00:09:06,713 --> 00:09:08,713
-Four minutes.
-Four minutes left!
233
00:09:09,716 --> 00:09:12,050
I grab my flank steak,
I start slicing,
234
00:09:12,052 --> 00:09:13,518
and the temperature
is perfect.
235
00:09:13,520 --> 00:09:15,554
The cook on the meat
is perfect!
236
00:09:15,622 --> 00:09:17,355
On to my pico de gallo.
237
00:09:17,457 --> 00:09:21,026
I'm dicing my red onions,
my tomatoes, my garlic,
238
00:09:21,028 --> 00:09:22,627
and I add a little bit
of parsley to it,
239
00:09:22,629 --> 00:09:25,330
mix it up,
and [imitates explosion].
240
00:09:25,332 --> 00:09:27,499
Mmm. I'm gonna start plating.
241
00:09:27,501 --> 00:09:28,733
Behind, behind.
242
00:09:30,337 --> 00:09:31,603
[Josh] So it's time
to start plating.
243
00:09:31,605 --> 00:09:33,505
First thing that goes down
is my leek sauce.
244
00:09:33,507 --> 00:09:35,206
After that, I take
the halibut off the grill.
245
00:09:35,208 --> 00:09:36,641
It is perfectly cooked.
246
00:09:36,710 --> 00:09:37,709
I'm having a great time!
247
00:09:38,812 --> 00:09:39,811
I'm gonna finish
my hollandaise.
248
00:09:39,813 --> 00:09:41,212
Kill it. Kill it.
249
00:09:41,214 --> 00:09:43,114
So I pour out my smoked butt
into a colander
250
00:09:43,116 --> 00:09:44,449
and emulsify it
with some egg yolks,
251
00:09:44,451 --> 00:09:47,052
a tiny bit of Dijon,
and just a little bit
of lemon juice.
252
00:09:47,120 --> 00:09:49,754
I love the flavor of smoke.
I love the flavor of char,
253
00:09:49,823 --> 00:09:52,958
and I'm making sure
that I get it in every single
layer on my plate.
254
00:09:52,993 --> 00:09:55,427
This tastes so good.
This reminds me of camping
right here.
255
00:09:56,930 --> 00:09:59,030
Chefs, one minute left!
This is it!
256
00:09:59,032 --> 00:10:00,398
-[Kevin] Let's go chefs!
Let's go
-[Nicole] Come on, guys.
257
00:10:00,400 --> 00:10:02,701
-[judges clapping]
-[Samantha] Push, push, push!
258
00:10:02,703 --> 00:10:05,103
[Gabriell] I have no choice
but to take the quail
off the heat.
259
00:10:05,105 --> 00:10:07,038
30 minutes goes by so fast.
260
00:10:07,040 --> 00:10:08,540
This is way harder
than I thought.
261
00:10:09,743 --> 00:10:12,911
[judges] Ten, nine, eight
262
00:10:12,913 --> 00:10:16,848
seven, six, five, four
263
00:10:16,917 --> 00:10:20,218
three, two, one!
264
00:10:20,220 --> 00:10:21,453
-[Dylan] Time's up, chefs!
-[Nicole] Wow!
265
00:10:21,554 --> 00:10:22,821
-Good job!
-[Andrea Nicholson] Whoo!
266
00:10:22,823 --> 00:10:24,522
Whoo!
267
00:10:24,524 --> 00:10:26,224
[Josh] I'm really happy
with my dish,
268
00:10:26,226 --> 00:10:27,525
but I look over
at Samantha's dish,
269
00:10:27,527 --> 00:10:28,827
it looks banging.
270
00:10:28,829 --> 00:10:30,328
So it's definitely got me
just a little bit worried.
271
00:10:30,330 --> 00:10:32,530
[Samantha] This is a dish
I would love to eat,
272
00:10:32,532 --> 00:10:35,600
and I feel proud
that I did that in 30 minutes.
273
00:10:35,602 --> 00:10:37,502
[Gabriell] I feel like
it could be a winning dish,
274
00:10:37,504 --> 00:10:39,938
but please, please,
I hope this quail is cooked.
275
00:10:43,310 --> 00:10:44,242
Hi.
276
00:10:44,344 --> 00:10:45,310
Chef Gabriell, how are you?
277
00:10:45,312 --> 00:10:47,512
Uh, nervous now.
278
00:10:47,514 --> 00:10:49,114
-Shake it off, buddy.
Shake it off.
-Yeah, okay.
279
00:10:49,116 --> 00:10:50,515
[Gabriell] So what you have
in front of you
280
00:10:50,517 --> 00:10:52,751
is quail inasal
with grilled cabbage
281
00:10:52,819 --> 00:10:56,354
and atchara,
which is pickled papaya,
carrots, shallots.
282
00:10:56,423 --> 00:10:57,422
Just looking
right at the plate,
283
00:10:57,424 --> 00:11:00,025
I love the grill marks
on your quail.
284
00:11:00,027 --> 00:11:01,259
You think you got
the right cook on that.
285
00:11:01,328 --> 00:11:02,460
I think so, yeah.
286
00:11:11,304 --> 00:11:12,870
[Nicole] Chef Gabriell,
my quail in particular
287
00:11:12,872 --> 00:11:15,940
-was a little bit on the more
medium-rare side in the leg.
-Yeah, okay.
288
00:11:15,942 --> 00:11:17,208
[Nicole] The breast
was medium.
289
00:11:17,210 --> 00:11:19,411
So I would suggest maybe
separating the breast
290
00:11:19,413 --> 00:11:20,712
-from the leg.
-From the leg.
291
00:11:20,714 --> 00:11:22,514
In regards to the atchara,
292
00:11:22,516 --> 00:11:24,449
-you're too restrained
on your seasoning.
-Okay.
293
00:11:24,551 --> 00:11:25,717
-Bring it.
-Will do.
294
00:11:25,719 --> 00:11:29,220
I love the juxtaposition
of salty, sour, sweet
295
00:11:29,222 --> 00:11:31,156
-that you achieved
in this dish.
-Okay.
296
00:11:31,224 --> 00:11:33,525
However, I am missing
a bit more spice.
297
00:11:33,527 --> 00:11:35,393
-Don't be shy
to bring the heat.
-Okay.
298
00:11:35,395 --> 00:11:37,829
-Chef Gabriell,
thank you very much.
-Thank you.
299
00:11:37,831 --> 00:11:39,731
[Gabriell] I'm most worried
about the seasoning
in my dish.
300
00:11:39,733 --> 00:11:41,433
I kinda wish
I could've done more.
301
00:11:45,038 --> 00:11:46,137
[Dylan] Chef Samantha,
can you please tell us
302
00:11:46,206 --> 00:11:47,672
what you made
for the judges in this round.
303
00:11:47,674 --> 00:11:50,742
For the judges today,
I made delicious
carne asada tacos
304
00:11:50,810 --> 00:11:53,311
with some roasted
tomatillo salsa and some
pico de gallo in there.
305
00:11:53,313 --> 00:11:56,214
The presentation of your dish
looks bright and colorful.
306
00:11:56,216 --> 00:11:57,916
I think there's some room
for refinement.
307
00:11:57,984 --> 00:12:02,320
Like a thinner tortilla,
or maybe a little bit finer
chop on all your vegetables.
308
00:12:02,322 --> 00:12:03,722
-Okay.
-I'm going dirty.
309
00:12:03,724 --> 00:12:05,223
Get in there with your hands.
310
00:12:10,530 --> 00:12:12,731
Chef Samantha,
I love the masa shell.
311
00:12:12,733 --> 00:12:14,499
I do agree with chef Nicole
312
00:12:14,501 --> 00:12:16,201
- that it's a little bit
too thick.
- [Samantha] Mmm-hmm.
313
00:12:16,203 --> 00:12:18,903
But it's not overly chewy,
and it's still quite soft,
314
00:12:18,905 --> 00:12:21,806
and your tomatillo salsa
was just an added little kic
315
00:12:21,808 --> 00:12:23,041
I do want to talk though
316
00:12:23,043 --> 00:12:25,610
-about how clunky
everything is.
-Mmm-hmm.
317
00:12:25,612 --> 00:12:28,046
Eating very large
cloves of garlic
318
00:12:28,048 --> 00:12:30,115
-really throw off
your entire palette.
-[Samantha] Okay
319
00:12:30,117 --> 00:12:31,716
Thank you, chef.
320
00:12:31,718 --> 00:12:33,017
Chef Samantha,
your carne asada,
321
00:12:33,019 --> 00:12:35,053
perfect cook on it
for medium rare.
322
00:12:35,155 --> 00:12:37,222
-I would just slice it
a little bit thinner.
-Thank you.
323
00:12:37,224 --> 00:12:39,124
-Chef Samantha,
thank you very much.
-Thank you, chefs.
324
00:12:40,494 --> 00:12:42,227
[Samantha]
I'm a little bit worried
that my cuts weren't
325
00:12:42,229 --> 00:12:44,062
as precise as
they could've been.
326
00:12:46,800 --> 00:12:48,233
Hi, chefs.
327
00:12:48,334 --> 00:12:49,701
Chef, please tell the judges
what you prepared for them.
328
00:12:49,703 --> 00:12:52,137
Today, we've got a piece
of blackened halibut,
329
00:12:52,238 --> 00:12:54,005
napped with a little bit
of smoked hollandaise.
330
00:12:54,007 --> 00:12:56,007
There's a burnt leek
sauce on the bottom
331
00:12:56,009 --> 00:12:58,109
and a blackened fennel
salad on the side.
332
00:12:58,111 --> 00:12:59,310
Hope you enjoy.
333
00:13:05,719 --> 00:13:08,419
Chef Josh, I've never had
smoked hollandaise sauce.
334
00:13:08,421 --> 00:13:11,523
That hint of smoke in there
just set off the whole dish.
335
00:13:11,525 --> 00:13:15,026
On the, uh, halibut
maybe just a little over,
336
00:13:15,028 --> 00:13:17,695
but that blacken
that you got it
and the flavor of it,
337
00:13:17,697 --> 00:13:18,963
that saves it with me.
338
00:13:18,965 --> 00:13:20,665
Thank you so much, chef.
339
00:13:20,733 --> 00:13:22,834
I find halibut
is a very lean fish.
340
00:13:22,936 --> 00:13:27,505
It was wise of you
to add a smoked hollandaise
'cause it needs the fat.
341
00:13:27,507 --> 00:13:29,674
I'm not a huge fan
of leek ash,
342
00:13:29,676 --> 00:13:33,111
but you did it without
making it too charred.
343
00:13:33,113 --> 00:13:35,814
However, the fennel
is a little clunky.
344
00:13:35,816 --> 00:13:37,649
Thank you very much, chef,
and thank you, chefs.
345
00:13:37,750 --> 00:13:39,717
Let's give the judges
a couple minutes to discuss,
346
00:13:39,719 --> 00:13:41,953
-and we'll call you back
when we're ready.
-Thank you, chefs.
347
00:13:41,955 --> 00:13:44,522
It's super intimidating
having chefs at these caliber
judging my food.
348
00:13:45,325 --> 00:13:46,524
I don't know where I stand.
349
00:13:49,729 --> 00:13:51,629
Okay judges,
the Wildfire round
350
00:13:51,631 --> 00:13:53,131
is complete. How did they do?
351
00:13:53,133 --> 00:13:56,234
Chef Gabriell's quail dish,
I wanted more spice,
352
00:13:56,303 --> 00:13:58,236
I wanted more
of his personality on a plate.
353
00:13:58,305 --> 00:13:59,537
I think the flavor was there.
354
00:13:59,639 --> 00:14:02,273
I was happy with the char
on chef Gabriell's quail.
355
00:14:02,275 --> 00:14:04,008
I was really surprised
to see that
356
00:14:04,010 --> 00:14:05,710
because I really thought
he got it on too late.
357
00:14:06,780 --> 00:14:08,513
Let's talk about
chef Samantha's tacos.
358
00:14:08,515 --> 00:14:10,114
Overall, I thought
they were good.
359
00:14:10,116 --> 00:14:12,517
Perfect medium rare cook,
I like the flavor on it.
360
00:14:12,519 --> 00:14:14,752
As far as appearance,
she made a few mistakes.
361
00:14:14,854 --> 00:14:16,120
It was so rough.
362
00:14:16,122 --> 00:14:18,857
And eating a half clove
of garlic,
363
00:14:18,958 --> 00:14:20,725
I think we need to dock her
points for that.
364
00:14:20,727 --> 00:14:24,462
What were your thoughts
on chef Josh's halibut dish?
365
00:14:24,564 --> 00:14:26,931
[Andrea] Kudos for making
a hollandaise
in the Fire Masters aren
366
00:14:26,933 --> 00:14:28,433
Soon as I ate it
and tasted that smoke,
367
00:14:28,501 --> 00:14:29,834
I was about to put
my fork down and say,
368
00:14:29,936 --> 00:14:30,935
"I'm cool with
just eating that."
369
00:14:31,004 --> 00:14:32,804
There were some errors
in his dish.
370
00:14:32,806 --> 00:14:34,471
I didn't love the fennel.
371
00:14:34,473 --> 00:14:37,208
However, he really utilized
all the elements
of the Fire Masters arena.
372
00:14:37,210 --> 00:14:40,211
Well, our first Wildfire round
was a tight race,
373
00:14:40,213 --> 00:14:41,946
but it seems like
you've made a decision.
374
00:14:41,948 --> 00:14:43,047
-Yeah.
-Yes.
375
00:14:43,049 --> 00:14:45,149
-Yes.
-Let's call the chefs back in.
376
00:14:53,326 --> 00:14:55,226
Chefs, in this Wildfire round,
377
00:14:55,228 --> 00:14:57,929
you were asked to create
a signature dish
378
00:14:57,931 --> 00:15:00,698
that showcases
who you are on a plate.
379
00:15:00,700 --> 00:15:04,102
Judges, who's signature dish
was the best in this round?
380
00:15:04,104 --> 00:15:07,438
The chef with
the best dish is...
381
00:15:11,211 --> 00:15:12,644
...chef Josh.
382
00:15:12,745 --> 00:15:13,711
[exhales sharply]
383
00:15:13,713 --> 00:15:15,813
[all applauding]
384
00:15:16,716 --> 00:15:18,349
[Dylan] Congratulations,
chef Josh.
385
00:15:18,418 --> 00:15:20,518
You will have an advantage
heading into the next round.
386
00:15:20,520 --> 00:15:21,719
Wow.
387
00:15:22,322 --> 00:15:23,320
Judges.
388
00:15:24,157 --> 00:15:26,958
It's down to chef Samantha
and chef Gabriell.
389
00:15:26,960 --> 00:15:30,061
Tell us, who will you
be sending home?
390
00:15:30,063 --> 00:15:34,432
My food has love in it.
I am not gonna lose
this competition.
391
00:15:34,534 --> 00:15:37,035
I'm feeling a little nervous.
It's up to the judges.
392
00:15:37,103 --> 00:15:41,205
The chef who will be
going home is...
393
00:15:47,247 --> 00:15:51,482
It's down to chef Samantha,
with her carne asada taco
with tomatillo salsa,
394
00:15:51,484 --> 00:15:54,419
and chef Gabriell,
with his quail inasal.
395
00:15:54,421 --> 00:15:57,522
Judges tell us,
who will you be sending home?
396
00:15:57,524 --> 00:16:00,558
The chef who will
be going home is...
397
00:16:04,531 --> 00:16:05,730
...chef Gabriell.
398
00:16:07,300 --> 00:16:08,299
Good luck, man.
399
00:16:09,803 --> 00:16:11,135
Chef Gabriell,
I'm sorry to say
400
00:16:11,237 --> 00:16:13,304
you've been eliminated
from the competition.
401
00:16:13,306 --> 00:16:14,872
It's time to leave
the Fire Masters arena.
402
00:16:16,109 --> 00:16:17,108
[Gabriell] See you, guys,
good luck,
403
00:16:17,110 --> 00:16:18,710
[all applauding]
404
00:16:18,712 --> 00:16:20,945
[Gabriell] It's tough,
but I had a lot of fun
competing today.
405
00:16:20,947 --> 00:16:22,780
And the best thing
about cooking
406
00:16:22,782 --> 00:16:24,816
is always learning
and always evolving.
407
00:16:30,423 --> 00:16:32,390
Chefs, welcome
to the Crossfire round.
408
00:16:32,392 --> 00:16:34,726
This round
is a head-to-head battle,
409
00:16:34,728 --> 00:16:37,695
where you'll both be cooking
with the same protein.
410
00:16:37,697 --> 00:16:38,830
Ready to see what's inside?
411
00:16:38,832 --> 00:16:40,331
-Yes.
-Yes, chef.
412
00:16:40,333 --> 00:16:41,699
Get ready for...
413
00:16:44,771 --> 00:16:46,037
...tuna loin.
414
00:16:46,039 --> 00:16:49,207
-Yes! Oh!
-Mmm. Let's go.
415
00:16:49,209 --> 00:16:51,676
[Dylan] Each of you must
create a tuna loin dish
416
00:16:51,678 --> 00:16:53,611
that features
a different ingredient.
417
00:16:53,613 --> 00:16:56,714
Now, chef Josh as the winner
of the first round,
418
00:16:56,783 --> 00:16:58,216
you get to decide
whether you'd like
419
00:16:58,218 --> 00:17:00,118
to incorporate watermelon
in your dish
420
00:17:00,120 --> 00:17:02,053
or pass that off
to chef Samantha
421
00:17:02,055 --> 00:17:03,721
and take a chance
with what's under the crate.
422
00:17:03,823 --> 00:17:05,757
Whoa.
423
00:17:05,759 --> 00:17:07,125
[Samantha] I have my eyes
on that watermelon.
424
00:17:07,127 --> 00:17:08,526
Do not pick that watermelon.
425
00:17:10,030 --> 00:17:11,562
Let's roll the dice,
baby, let's go.
426
00:17:11,664 --> 00:17:13,531
-Let's see what's
under that crate.
-[Kevin laughing]
427
00:17:13,533 --> 00:17:15,299
Okay, chef Josh,
you'll be cooking with...
428
00:17:18,772 --> 00:17:19,804
...fresh wasabi.
429
00:17:19,873 --> 00:17:21,305
[laughing] Sick!
430
00:17:21,307 --> 00:17:22,974
Here we go.
431
00:17:22,976 --> 00:17:25,343
[Josh] Fresh wasabi
is a lot milder, it's cleane
432
00:17:25,445 --> 00:17:26,978
than the typical wasabi
that you get with sushi.
433
00:17:26,980 --> 00:17:28,212
That's what I'm talking about.
434
00:17:28,214 --> 00:17:29,781
I am so stoked.
435
00:17:29,783 --> 00:17:33,551
Which means chef Samantha,
you'll be cooking
with watermelon.
436
00:17:33,620 --> 00:17:37,321
-Perfect.
-Chefs, you've got 30 minutes
back on the clock.
437
00:17:38,124 --> 00:17:39,791
And your time starts...
438
00:17:44,064 --> 00:17:45,129
...now
439
00:17:45,131 --> 00:17:47,665
-[Kevin] Let's go, chefs!
-[Andrea] Let's go!
440
00:17:47,667 --> 00:17:49,801
[Samantha]
I'm so happy I made it
to the Crossfire round,
441
00:17:49,803 --> 00:17:52,804
but also, I know that
I have to stay on my toes
and think quick.
442
00:17:52,905 --> 00:17:54,305
Beautiful.
443
00:17:54,307 --> 00:17:56,541
I am making seared sesame tuna
444
00:17:56,642 --> 00:17:57,809
with grilled watermelon.
445
00:17:57,811 --> 00:17:58,909
Nice.
446
00:17:58,911 --> 00:18:01,012
The first thing on my mind
is grilled watermelon,
447
00:18:01,014 --> 00:18:02,814
give it that beautiful char
448
00:18:02,816 --> 00:18:05,216
I want the sugars
of the fruit to caramelize.
449
00:18:07,821 --> 00:18:08,952
[Josh] Ooh, she hot.
450
00:18:09,022 --> 00:18:10,421
I'm from the west coast,
I cook with tuna,
451
00:18:10,423 --> 00:18:11,722
I've had it
on a million menus.
452
00:18:11,724 --> 00:18:14,058
I cannot wait
to get my hands on this fish.
453
00:18:14,160 --> 00:18:16,828
I'm gonna do a wasabi-cruste
seared tuna loin
454
00:18:16,830 --> 00:18:18,896
with a charred jalapeno crem
455
00:18:18,898 --> 00:18:21,232
charcoal mayonnaise,
roasted broccolini,
456
00:18:21,334 --> 00:18:22,967
and a wasabi oil.
457
00:18:22,969 --> 00:18:25,136
I'm breaking down my broccoli
to get it on the smoker.
458
00:18:25,238 --> 00:18:28,206
I wanna get some nice char
and just make sure
that broccoli is delicious.
459
00:18:29,442 --> 00:18:30,675
I really wanna
highlight wasabi.
460
00:18:30,677 --> 00:18:31,809
So I'm gonna make
a wasabi oil.
461
00:18:31,811 --> 00:18:33,711
I'm literally just blending
oil and wasabi.
462
00:18:37,050 --> 00:18:39,417
Judges, we are in the heat
of the Crossfire round,
463
00:18:39,419 --> 00:18:41,786
and we've got two tuna loin
dishes coming our way.
464
00:18:41,788 --> 00:18:43,221
One featuring watermelon,
465
00:18:43,223 --> 00:18:44,822
and one featuring
fresh wasabi.
466
00:18:44,891 --> 00:18:47,458
I think chef Josh has
a little bit of an upper hand
467
00:18:47,527 --> 00:18:50,561
because wasabi is such
an elevator to tuna.
468
00:18:50,630 --> 00:18:52,897
-It gives it a little spice,
a little kick.
-Whoo!
469
00:18:52,899 --> 00:18:54,298
There's nothing
that says summer to me
470
00:18:54,300 --> 00:18:55,533
like fresh watermelon.
471
00:18:55,635 --> 00:18:57,135
And then when you
throw it on a grill,
472
00:18:57,236 --> 00:18:59,203
it can add so much flavor.
473
00:18:59,205 --> 00:19:01,606
Watermelon takes on smoke
real good,
474
00:19:01,674 --> 00:19:03,608
but you can over smoke it
real quick.
475
00:19:03,676 --> 00:19:05,710
And if you let
all that water drain out,
476
00:19:05,811 --> 00:19:08,946
it's one of the most mushy-est
horrible-est things
you ever wanna eat.
477
00:19:08,948 --> 00:19:11,048
Beautiful.
478
00:19:11,050 --> 00:19:13,317
It'll be interesting to see
how it all comes together.
479
00:19:13,319 --> 00:19:16,888
[Samantha] I'm gonna do
thinly sliced watermelon pee
480
00:19:16,890 --> 00:19:20,224
and I'm gonna pickle it
in some apple cider vinegar.
481
00:19:20,226 --> 00:19:21,626
I have to highlight
watermelon,
482
00:19:21,628 --> 00:19:23,327
so I'm trying to use it
in every way that I can.
483
00:19:24,497 --> 00:19:25,963
Mmm.
484
00:19:25,965 --> 00:19:27,832
Chef Samantha, talk to me
about the overall concept
of the dish.
485
00:19:27,900 --> 00:19:28,966
I wanna make a nice salad.
486
00:19:28,968 --> 00:19:31,102
So a nice, fresh salad
with some seared tuna,
487
00:19:31,104 --> 00:19:32,403
-that's kinda the idea?
-[Samantha] Yeah.
488
00:19:32,405 --> 00:19:33,804
[Dylan] And what's
your biggest concern?
489
00:19:33,806 --> 00:19:35,306
I don't have a concern
right now, I'm pretty good.
490
00:19:35,308 --> 00:19:36,674
-You're cruising?
-[Samantha] I'm cruising.
491
00:19:36,676 --> 00:19:38,309
I just... I love cooking.
492
00:19:38,311 --> 00:19:40,311
You can cure
someone's broken heart.
493
00:19:40,313 --> 00:19:42,246
You can make someone
feel better with a good dish.
494
00:19:42,348 --> 00:19:43,514
Sounds great, chef,
looking forward to seeing it.
495
00:19:43,516 --> 00:19:44,715
Thank you, chef.
496
00:19:46,452 --> 00:19:47,651
[Josh] I wanna make sure
that I have as much
497
00:19:47,753 --> 00:19:49,987
smoke flavor as possible
on that piece of fish.
498
00:19:49,989 --> 00:19:51,155
So I'm starting on
my charcoal oil,
499
00:19:51,224 --> 00:19:52,790
and that is gonna
dress my tuna.
500
00:19:52,792 --> 00:19:53,991
Oh, my God!
501
00:19:53,993 --> 00:19:56,928
Chef Josh took
a chunk of charcoal
from the firepit,
502
00:19:56,930 --> 00:19:58,829
and threw it
into a bowl of oil,
503
00:19:58,831 --> 00:20:00,198
which immediately
caught on fire.
504
00:20:00,200 --> 00:20:03,301
That's a technique
I've never seen before.
505
00:20:03,303 --> 00:20:05,203
[Josh] I've got egg yolks,
I'm just gonna slowly pour i
506
00:20:05,205 --> 00:20:07,905
my infused oil, blend it,
make sure it emulsifies.
507
00:20:07,907 --> 00:20:09,607
It's a super cool way
to infuse a whole bunch
508
00:20:09,609 --> 00:20:10,675
of charcoal flavor
into the dish.
509
00:20:11,611 --> 00:20:13,511
Next, I pull
the jalapenos of the grill.
510
00:20:13,513 --> 00:20:14,678
They're nicely charred.
511
00:20:14,681 --> 00:20:17,114
They're going into a really
sweet and spicy crema.
512
00:20:17,116 --> 00:20:18,783
So I drop them in the blende
with a little bit of mayo,
513
00:20:18,785 --> 00:20:21,018
a little bit of honey,
some green onion.
514
00:20:21,020 --> 00:20:24,055
Good sauce on a dish
is everything.
515
00:20:24,156 --> 00:20:26,224
15 minutes left!
We are halfway through!
516
00:20:27,694 --> 00:20:29,293
[Samantha]
To prep the tuna loin,
517
00:20:29,295 --> 00:20:31,829
I just start rolling it
in the sesame seed
to develop a crust
518
00:20:31,831 --> 00:20:33,831
and just throw it on the hot
cast iron with some oil.
519
00:20:35,802 --> 00:20:37,501
[Andrea] I'm concerned
with chef Samantha
520
00:20:37,503 --> 00:20:39,203
because she took
that massive loin,
521
00:20:39,205 --> 00:20:41,305
covered it in sesame seeds.
522
00:20:41,307 --> 00:20:44,141
Tuna loins have
a belly and a bloodline,
523
00:20:44,210 --> 00:20:46,677
and I don't believe
she butchered her tuna.
524
00:20:46,679 --> 00:20:49,513
However, chef Josh is taking
that massive tuna loin
525
00:20:49,515 --> 00:20:52,683
and cutting it down
into manageable-sized pieces.
526
00:20:52,685 --> 00:20:53,851
[Josh] I'm gonna knock
off the belly
527
00:20:53,853 --> 00:20:56,420
and break my tuna
into two really nice loins.
528
00:20:56,422 --> 00:20:58,489
I crust it with some
wasabi powder, salt, pepper
529
00:20:58,491 --> 00:21:00,424
I think the biggest risk
that I'm taking in this round
530
00:21:00,426 --> 00:21:02,994
is actually chucking this tuna
in those coals
for about a minute.
531
00:21:02,996 --> 00:21:04,729
I want them to get
some smoke, some flavor.
532
00:21:05,999 --> 00:21:08,933
It is like a million degrees,
but I just go for it.
533
00:21:08,935 --> 00:21:11,435
Chef Josh just put
his tuna loin right
into the firepit.
534
00:21:12,972 --> 00:21:14,705
One of the great things
about tuna as a protein
535
00:21:14,707 --> 00:21:16,207
is you barely need to cook it.
536
00:21:16,209 --> 00:21:20,811
Two seconds on there,
raw tuna can get
well done real quick.
537
00:21:20,880 --> 00:21:23,681
I pull my tuna off the embers,
and I'm a little worried
that it might overcook.
538
00:21:23,683 --> 00:21:25,316
I run to the blast chiller
539
00:21:25,318 --> 00:21:26,684
to make sure
that I stop the cooking.
540
00:21:26,686 --> 00:21:28,251
Otherwise the heat
from the outside of the tun
541
00:21:28,253 --> 00:21:30,354
is just gonna cook it
all the way through,
and it's gonna be gone.
542
00:21:30,456 --> 00:21:32,456
He had one shot at the title.
I hope he didn't mess it up.
543
00:21:35,128 --> 00:21:36,360
A little piece of this
544
00:21:36,362 --> 00:21:38,729
I feel that my charred
watermelon is ready to go,
545
00:21:38,798 --> 00:21:40,298
so I take it off
and chop it up.
546
00:21:40,300 --> 00:21:42,300
The goal is to use this
as, like, the bed.
547
00:21:42,302 --> 00:21:44,302
Next, in the blender,
I'm throwing
548
00:21:44,304 --> 00:21:47,204
some of the grilled
watermelon,
a little bit of ginger
549
00:21:47,206 --> 00:21:49,607
a little bit of lime juice,
oil, salt and pepper.
550
00:21:50,710 --> 00:21:53,044
The intention of this
charred watermelon puree
551
00:21:53,145 --> 00:21:54,812
is to show the judges
that I can make
552
00:21:54,814 --> 00:21:57,114
different components
using the same ingredient.
553
00:21:57,116 --> 00:21:59,150
Mmm. Seven minutes!
554
00:22:00,053 --> 00:22:01,184
[Josh] Seven minutes, yo.
555
00:22:01,186 --> 00:22:02,720
I'm finishing my broccoli.
I'm using soy and maple.
556
00:22:02,789 --> 00:22:04,789
Maple is such
a Canadian ingredient,
557
00:22:04,791 --> 00:22:07,692
and the soy sauce is just
such a perfect pairing
with the tuna.
558
00:22:07,694 --> 00:22:09,727
Next, I pull the tuna
out of the blast chiller...
559
00:22:09,729 --> 00:22:10,795
We're chilling, baby.
560
00:22:10,797 --> 00:22:11,929
...and slice into it.
561
00:22:11,931 --> 00:22:12,930
Look at that, perfect.
562
00:22:12,932 --> 00:22:14,198
It is charred evenly
on the outside.
563
00:22:14,200 --> 00:22:15,399
It's still rare on the inside.
564
00:22:15,401 --> 00:22:16,500
So happy.
565
00:22:17,537 --> 00:22:19,403
[Dylan] Only five
minutes remaining!
566
00:22:19,405 --> 00:22:20,404
[Kevin] Let's go, chefs!
567
00:22:20,406 --> 00:22:21,272
-[Andrea] Come on, guys!
-[Nicole] Come on!
568
00:22:21,274 --> 00:22:22,406
[Samantha] I take my tuna of
569
00:22:22,408 --> 00:22:24,542
and I want a specific
triangle shape,
570
00:22:24,643 --> 00:22:27,712
so I cut the tuna in half
and then started
slicing it from there.
571
00:22:28,981 --> 00:22:30,548
I'm gonna start
plating my dish.
572
00:22:30,550 --> 00:22:33,417
I start to season the tuna
with the fleur de sel
and togarashi.
573
00:22:33,419 --> 00:22:35,319
Togarashi, yes.
574
00:22:35,321 --> 00:22:37,855
Togarashi is
a seven spice blend
575
00:22:37,857 --> 00:22:39,990
that brings heat
and spice to the dish.
576
00:22:40,059 --> 00:22:41,392
It's very umami.
577
00:22:41,394 --> 00:22:43,427
Only two minutes, this is it!
578
00:22:44,464 --> 00:22:45,496
[Josh] Let's go, baby,
food on plate.
579
00:22:45,498 --> 00:22:46,797
The last thing I wanna do
580
00:22:46,799 --> 00:22:48,399
is give this dish
some extra punch
581
00:22:48,401 --> 00:22:49,400
with some fresh,
grated wasabi.
582
00:22:49,402 --> 00:22:50,701
1:11 left.
583
00:22:50,703 --> 00:22:52,203
1:11.
584
00:22:52,205 --> 00:22:54,238
I'm grating the wasabi,
my hand slips
585
00:22:54,307 --> 00:22:55,706
and just runs down the zester.
586
00:22:58,678 --> 00:23:01,612
Looks like chef Josh
has cut himself grating
the fresh wasabi.
587
00:23:02,548 --> 00:23:03,981
[Josh] This was not part
of the gameplan.
588
00:23:11,124 --> 00:23:14,125
Looks like chef Josh
has cut himself grating
the fresh wasabi.
589
00:23:14,794 --> 00:23:16,127
30 seconds!
590
00:23:16,129 --> 00:23:17,828
[Josh] First thing I do
is grab a glove.
591
00:23:17,830 --> 00:23:19,730
Food safety
is super important,
592
00:23:19,732 --> 00:23:21,065
but I've only got
a few seconds to finish.
593
00:23:21,067 --> 00:23:22,700
Ooh, let's not do this again.
594
00:23:23,803 --> 00:23:26,871
[judges] Ten, nine, eight,
595
00:23:26,873 --> 00:23:30,007
seven, six, five,
596
00:23:30,009 --> 00:23:32,610
four, three, two,
597
00:23:32,612 --> 00:23:34,945
-one!
-Times up, chefs!
598
00:23:34,947 --> 00:23:36,213
-[all applauding]
-Nice work, nice work!
599
00:23:36,215 --> 00:23:37,882
[Nicole] Way to hustle.
600
00:23:37,884 --> 00:23:38,883
[sighs]
601
00:23:38,885 --> 00:23:40,084
I'm feeling proud.
602
00:23:40,086 --> 00:23:42,086
I seasoned my fish
pretty well.
603
00:23:42,088 --> 00:23:44,455
I put great components
on the dish.
604
00:23:44,524 --> 00:23:46,257
[Josh] I look down at my dis
It looks amazing.
605
00:23:46,358 --> 00:23:48,225
The only thing I really wanted
to get on the plate
606
00:23:48,227 --> 00:23:49,326
was some smoked maldon salt,
607
00:23:49,328 --> 00:23:50,828
and I just missed it
in the last second.
608
00:23:53,900 --> 00:23:55,599
Chef Josh, please tell
the judges what you made,
609
00:23:55,701 --> 00:23:57,301
using tuna loin
and fresh wasabi.
610
00:23:57,303 --> 00:24:00,871
Chefs, I made for you
a wasabi-crusted tuna
with charcoal mayo,
611
00:24:00,873 --> 00:24:04,108
a charred jalapeno crema
with roasted smoked broccoli
612
00:24:04,110 --> 00:24:06,610
and a little bit of wasabi oil
as well to dress everything.
613
00:24:06,612 --> 00:24:10,080
I was very interested
by your method of putting
the tuna in the fire,
614
00:24:10,082 --> 00:24:11,449
and I was concerned
that it might be overcooked.
615
00:24:11,517 --> 00:24:12,616
It's not.
616
00:24:19,725 --> 00:24:21,425
Chef Josh, I wish there was
a little bit more
617
00:24:21,427 --> 00:24:23,327
of a char on the outside
of your tuna,
618
00:24:23,329 --> 00:24:25,429
just to give a little more
contrast when I'm eating it.
619
00:24:25,431 --> 00:24:27,398
And it's also missing
a little bit of salt,
620
00:24:27,400 --> 00:24:30,801
a little bit of finishing salt
would have really elevated it.
621
00:24:30,903 --> 00:24:33,304
-You encrusted the tuna
with wasabi powder?
-Yeah.
622
00:24:33,306 --> 00:24:35,673
Unfortunately, all I'm tasting
is jalapeno.
623
00:24:35,675 --> 00:24:38,209
I think you nailed
that jalapeno crema,
624
00:24:38,211 --> 00:24:40,711
and it was delicious,
but it wasn't wasabi.
625
00:24:40,813 --> 00:24:43,514
As for the charcoal mayo,
it's unfortunately leaving
626
00:24:43,516 --> 00:24:45,316
a really unpleasant taste
on my palette.
627
00:24:45,318 --> 00:24:46,617
Yes, chef.
628
00:24:46,686 --> 00:24:48,452
Chef Andrea is right,
but that broccoli,
629
00:24:48,521 --> 00:24:50,721
I can taste the fire,
I can taste the char on it,
630
00:24:50,823 --> 00:24:52,923
-and you got it home on that.
-Thank you.
631
00:24:52,925 --> 00:24:54,358
-Chef, thank you very much.
-Thank you, chef.
632
00:24:55,995 --> 00:24:57,428
[Josh] My biggest
worry right now
633
00:24:57,430 --> 00:24:59,563
is that I just didn't
highlight wasabi enough
in my dish.
634
00:25:03,703 --> 00:25:05,436
[Dylan] Hey, chef Samantha,
please tell us what you made
635
00:25:05,505 --> 00:25:07,905
for the judges using tuna loin
and watermelon.
636
00:25:07,907 --> 00:25:11,509
[Samantha] Today, I made
seared sesame tuna
with grilled watermelon,
637
00:25:11,511 --> 00:25:13,244
as well as grilled
watermelon puree,
638
00:25:13,345 --> 00:25:16,447
pickled watermelon,
and togarashi
on top of the fish.
639
00:25:16,549 --> 00:25:19,617
I love the color.
You put watermelon
all the way through it.
640
00:25:19,685 --> 00:25:21,218
-I can't wait to taste it.
-Thank you, chef.
641
00:25:28,895 --> 00:25:33,063
Chef Samantha,
you have so many
elements of watermelon,
642
00:25:33,065 --> 00:25:35,799
but I'm not really
getting watermelon.
643
00:25:35,801 --> 00:25:38,235
I think the way
you handled the watermelon
644
00:25:38,337 --> 00:25:40,104
made it a little bit mushy.
645
00:25:40,106 --> 00:25:43,007
In regards to the tuna,
as you cut it in half
646
00:25:43,009 --> 00:25:46,076
you took away
that beautiful sear
that was on one side.
647
00:25:46,078 --> 00:25:47,611
[Nicole] I definitely
agree with you Andrea,
648
00:25:47,613 --> 00:25:50,180
but I love the fact
that you thought about
all those combinations
649
00:25:50,182 --> 00:25:52,216
that work together
in an Asian-inspired way,
650
00:25:52,218 --> 00:25:55,686
with all the notes of, like,
togarashi, pickled ginger,
651
00:25:55,688 --> 00:25:58,722
but if you do move forward,
I would really concentrate
652
00:25:58,758 --> 00:26:01,825
-on making the two highlighted
ingredients shine.
-Okay.
653
00:26:01,827 --> 00:26:03,427
-Chef, thank you very much.
-Thank you, chef.
654
00:26:03,429 --> 00:26:04,995
And thank you very much,
655
00:26:04,997 --> 00:26:06,130
Let's give the judges
a couple minutes
656
00:26:06,132 --> 00:26:07,564
to discuss
what they've tasted.
657
00:26:07,633 --> 00:26:09,800
-We'll call you back
when we're ready.
-Okay, thank you, guys.
658
00:26:09,802 --> 00:26:12,202
The watermelon was overcooked.
659
00:26:13,706 --> 00:26:15,606
At this point, it's all up
to the judges.
660
00:26:17,944 --> 00:26:20,411
All right, judges,
our crossfire round
is complete,
661
00:26:20,413 --> 00:26:22,313
and we had tuna loin
on the menu.
662
00:26:22,315 --> 00:26:24,782
One of the chefs highlighting
watermelon in their dish,
663
00:26:24,784 --> 00:26:26,283
the other using fresh wasabi.
664
00:26:26,285 --> 00:26:29,153
Chef Josh got wasabi,
such an intense root,
665
00:26:29,221 --> 00:26:32,890
but unfortunately,
there was no wasabi
evident on his plate at all
666
00:26:32,892 --> 00:26:34,658
and the heat came
from jalapenos.
667
00:26:34,660 --> 00:26:37,528
And then that charcoal mayo,
that was inedible.
668
00:26:37,530 --> 00:26:40,364
The only time I finally
got back right is when
I ate the broccoli
669
00:26:40,399 --> 00:26:43,434
because it was charred
and it put you right back
on the same track.
670
00:26:43,502 --> 00:26:46,670
Nicole, how do you feel
that chef Sam handled
her watermelon?
671
00:26:46,672 --> 00:26:47,905
It was very colorful,
672
00:26:47,907 --> 00:26:49,607
but the watermelon
kinda got muddled.
673
00:26:49,609 --> 00:26:54,044
She overcooked that watermelon
and took away from
that bright juicy fruit.
674
00:26:54,046 --> 00:26:56,814
Andrea, let's look at
how these chefs
handled their tuna.
675
00:26:56,915 --> 00:26:58,949
That's a difficult piece
to judge as well
676
00:26:58,951 --> 00:27:00,618
because here
we have chef Josh,
677
00:27:00,686 --> 00:27:03,220
who understood
the butchery of that loin,
678
00:27:03,222 --> 00:27:05,823
applied it to the fire,
but there was no flavor on it.
679
00:27:05,825 --> 00:27:08,592
I was really surprised,
but it was, it was just bland.
680
00:27:08,694 --> 00:27:10,427
And then you have
chef Samantha,
681
00:27:10,429 --> 00:27:13,964
who took that big loin
but then hacked it
682
00:27:13,966 --> 00:27:17,935
and took away
all that crust she took time
in the cast iron to build.
683
00:27:17,937 --> 00:27:20,804
But I think chef Samantha's
tuna had seasoning.
684
00:27:20,806 --> 00:27:23,607
-The togarashi gave it
a little bit of spice.
-Mmm-hmm.
685
00:27:23,609 --> 00:27:26,076
Both of these chefs
were strong in the first round
686
00:27:26,078 --> 00:27:28,045
but had a bit of a stumble
here in the second.
687
00:27:28,047 --> 00:27:30,247
It's a difficult call,
but have you come
to a conclusion?
688
00:27:30,316 --> 00:27:31,348
Yeah.
689
00:27:31,417 --> 00:27:32,650
-Yes.
-Yes.
690
00:27:32,652 --> 00:27:34,218
Let's call the chefs back in.
691
00:27:39,692 --> 00:27:41,525
Chefs, in this
Crossfire round,
692
00:27:41,527 --> 00:27:43,427
you were asked to cook
with tuna loin
693
00:27:43,429 --> 00:27:46,230
and either watermelon
or fresh wasabi.
694
00:27:46,232 --> 00:27:49,199
The winner of this round
will receive a Napoleon
portable grill
695
00:27:49,201 --> 00:27:50,968
and move on to the final rou
696
00:27:50,970 --> 00:27:52,503
to face off against
one of our judges.
697
00:27:55,074 --> 00:27:56,807
Judges, please tell us
698
00:27:56,876 --> 00:27:58,809
who will be moving on
to the final round?
699
00:28:00,079 --> 00:28:03,313
The chef who will be moving on
to the final round is...
700
00:28:09,588 --> 00:28:10,621
...chef Samantha.
701
00:28:10,723 --> 00:28:13,123
-[Josh] Oh.
-[all applauding]
702
00:28:14,260 --> 00:28:16,060
[Dylan] Congratulations,
chef Samantha,
703
00:28:16,062 --> 00:28:17,428
you've won a portable grill
704
00:28:17,430 --> 00:28:19,430
and you're moving on
to the final round.
705
00:28:19,432 --> 00:28:20,898
Oh, my God.
706
00:28:20,900 --> 00:28:23,500
As a kid, I watched
food competitions
707
00:28:23,502 --> 00:28:25,302
and, like, envisioned
myself in this.
708
00:28:25,304 --> 00:28:27,871
So to be in it
is, like, surreal.
709
00:28:27,873 --> 00:28:29,440
Thank you guys so much,
thank you.
710
00:28:29,541 --> 00:28:31,709
-You deserve it, girl.
-Wow.
711
00:28:31,711 --> 00:28:34,111
Chef Josh, thank you so much.
712
00:28:34,113 --> 00:28:37,014
It's clear you're a talented
and ambitious chef.
713
00:28:37,016 --> 00:28:39,316
Unfortunately,
you've been eliminated
from the competition,
714
00:28:39,318 --> 00:28:41,218
and it's time to leave
the Fire Masters arena.
715
00:28:41,220 --> 00:28:43,253
Chefs, thank you so much
for having me today,
716
00:28:43,322 --> 00:28:44,621
a day I'm never gonna forget.
717
00:28:44,657 --> 00:28:46,056
I'm feeling pretty good.
718
00:28:46,058 --> 00:28:48,459
I'm going home, but I did
everything I came here to do
719
00:28:48,527 --> 00:28:51,729
I showed the judges who I am
I used every piece
of that arena.
720
00:28:51,830 --> 00:28:52,763
Let's go.
721
00:28:57,336 --> 00:28:59,403
Chef Samantha,
in the first two rounds,
722
00:28:59,405 --> 00:29:00,938
you displayed
grace under fire,
723
00:29:00,940 --> 00:29:02,673
but now, it's time
to turn up the heat.
724
00:29:02,675 --> 00:29:03,874
Let's go.
725
00:29:03,876 --> 00:29:06,877
In this final round,
you'll be going head-to-head
726
00:29:06,879 --> 00:29:09,313
against one of our
Fire Masters judges.
727
00:29:09,315 --> 00:29:11,815
And the judge you'll be
facing off against is...
728
00:29:14,720 --> 00:29:16,220
...chef Nicole Gomes.
729
00:29:16,222 --> 00:29:18,455
-Yes!
-[Kevin] Oh, Nicole.
730
00:29:18,524 --> 00:29:19,789
-[laughing]
-Go get 'em, partner.
731
00:29:21,227 --> 00:29:25,162
I am nervous because she is
a very, very talented chef.
732
00:29:25,231 --> 00:29:27,030
-Congratulations.
You got this.
-Thank you, chef. Thank you.
733
00:29:27,032 --> 00:29:29,133
But I got this.
734
00:29:29,234 --> 00:29:31,401
Chef Samantha has put up
really beautiful plates,
735
00:29:31,403 --> 00:29:33,504
and she's really passionate.
This is gonna be
a tough battle.
736
00:29:33,506 --> 00:29:35,806
Chef Samantha and chef Nicole,
737
00:29:35,908 --> 00:29:39,109
you're about to face off
in the Feast of Fire.
738
00:29:42,414 --> 00:29:44,348
Chefs, in this final round,
739
00:29:44,449 --> 00:29:46,450
you must create
a family-style feast
740
00:29:46,552 --> 00:29:47,918
inspired by the theme...
741
00:29:51,223 --> 00:29:52,623
...beef lover's banquet.
742
00:29:53,959 --> 00:29:55,225
Yes.
743
00:29:55,227 --> 00:29:56,460
[exclaiming]
744
00:29:57,830 --> 00:29:59,963
[Dylan] We've rounded up
some flavorful cuts
745
00:29:59,965 --> 00:30:01,732
from our friends
at Certified Angus Beef
746
00:30:01,800 --> 00:30:04,034
that you'll both use
to create a delicious meal
747
00:30:04,036 --> 00:30:05,202
made for beef lovers.
748
00:30:05,204 --> 00:30:06,603
Awesome.
749
00:30:06,705 --> 00:30:08,705
The stakes have
never been higher.
750
00:30:08,774 --> 00:30:10,140
So you'll each
have a sous-chef
751
00:30:10,209 --> 00:30:11,542
to help you create your feast.
752
00:30:13,813 --> 00:30:16,046
-[Nicole exclaiming]
-[Dylan] This meal
will be tasted blind,
753
00:30:16,048 --> 00:30:18,315
which means none of us
will be here
to watch you cook.
754
00:30:19,051 --> 00:30:20,384
However, when we do return,
755
00:30:20,386 --> 00:30:23,420
I'll be taking chef Nicole's
seat at the judges table.
756
00:30:23,422 --> 00:30:25,556
But chefs, before you
get started,
757
00:30:25,657 --> 00:30:27,224
I've got a hot twist for you.
758
00:30:27,226 --> 00:30:29,092
Oof.
759
00:30:29,094 --> 00:30:30,961
At the fire pit,
there are two stands.
760
00:30:32,798 --> 00:30:34,965
Choose a stand,
and spin the arrow twice
761
00:30:34,967 --> 00:30:38,001
to determine which two cuts
of Certified Angus Beef
762
00:30:38,003 --> 00:30:39,703
you must use in your feast.
763
00:30:40,806 --> 00:30:43,707
You've got 45 minutes
on the clock.
764
00:30:43,709 --> 00:30:45,776
And your time starts...
765
00:30:47,880 --> 00:30:49,246
...now.
766
00:30:49,315 --> 00:30:50,814
[Andrea] I'm so excited
for this challenge.
767
00:30:50,916 --> 00:30:52,216
How lucky can she be tonight?
768
00:30:53,686 --> 00:30:55,419
I have no idea
what we're gonna be cooking,
769
00:30:55,421 --> 00:30:57,154
and I just have to be
ready to go.
770
00:30:57,223 --> 00:30:58,622
Boneless ribeye, awesome.
771
00:30:58,624 --> 00:31:00,524
[Nicole] Come on, baby.
772
00:31:00,526 --> 00:31:02,826
I spin the arrow,
and I get flank steak.
773
00:31:02,928 --> 00:31:03,961
Flank steak!
774
00:31:03,963 --> 00:31:05,329
And then I spin
the arrow again.
775
00:31:07,066 --> 00:31:08,065
Please, give me that.
776
00:31:08,067 --> 00:31:09,800
Denver!
777
00:31:09,802 --> 00:31:13,103
-What'd you get?
-So I got boneless ribeye
and hanger steak.
778
00:31:14,039 --> 00:31:15,305
I'm ready to go. I'm ready.
779
00:31:16,108 --> 00:31:17,674
[Nicole] Get our steaks!
780
00:31:17,676 --> 00:31:19,710
There's so many
different things
you can do with steak,
781
00:31:19,778 --> 00:31:21,879
especially when that beef
is that high quality.
782
00:31:21,881 --> 00:31:23,013
We're doing Asian.
783
00:31:23,015 --> 00:31:25,415
Asian style,
that's my favorite
way to cook.
784
00:31:25,417 --> 00:31:27,117
I just have to focus on beef.
785
00:31:27,119 --> 00:31:29,019
Okay, this is a good start!
786
00:31:29,021 --> 00:31:30,787
For my main, I'm making
flank steak
787
00:31:30,789 --> 00:31:33,624
with scallion pistou
on grilled mushrooms.
788
00:31:33,692 --> 00:31:34,758
For my first side,
I'm gonna make
789
00:31:34,760 --> 00:31:37,427
Vietnamese-style
Denver steak carpaccio.
790
00:31:37,429 --> 00:31:39,730
For my second side,
I'm making sweet bean
791
00:31:39,798 --> 00:31:41,198
grilled Japanese eggplant.
792
00:31:41,200 --> 00:31:43,934
For my dessert, I'm making
smoked stone fruit cobbler.
793
00:31:43,936 --> 00:31:46,803
-Chef, how much of the wood?
-[Nicole] Put it all in there.
794
00:31:46,805 --> 00:31:49,006
We're gonna put the eggplant
and the stone fruit
795
00:31:49,008 --> 00:31:51,808
right on that grill,
so it can smoke away.
796
00:31:51,810 --> 00:31:53,510
Eggplant and stone fruit
is on.
797
00:31:53,512 --> 00:31:55,946
[sighs] Okay, breath.
798
00:31:55,948 --> 00:31:58,515
Friends, its Feast of Fire
time again,
799
00:31:58,517 --> 00:32:00,450
and what an amazing barrel.
800
00:32:00,552 --> 00:32:02,753
-I'm in beef heaven.
-I was just gonna
say that, Kev.
801
00:32:02,755 --> 00:32:03,854
[all laughing]
802
00:32:03,856 --> 00:32:05,122
[Dylan] Tonight, these chefs
have two cuts
803
00:32:05,124 --> 00:32:07,190
that they must incorporate
into their feast.
804
00:32:07,192 --> 00:32:08,125
Where could they trip up?
805
00:32:08,127 --> 00:32:09,226
The right cut on the meat,
806
00:32:09,228 --> 00:32:11,295
you know, against the grain,
with the grain.
807
00:32:11,297 --> 00:32:14,598
Exactly, and each cut
is a different style
of cookery.
808
00:32:14,600 --> 00:32:15,799
So these chefs have to know
what they're doing.
809
00:32:17,202 --> 00:32:18,201
[Samantha] So I got
the boneless ribeye,
810
00:32:18,203 --> 00:32:19,636
and then I got a hanger steak.
811
00:32:19,638 --> 00:32:21,338
we're gonna go
a Moroccan-y route.
812
00:32:21,407 --> 00:32:22,505
For my main, I'm making
813
00:32:22,508 --> 00:32:24,541
boneless ribeye
with Moroccan spices
814
00:32:24,610 --> 00:32:25,876
For my side, it's gonna be
815
00:32:25,878 --> 00:32:28,412
hanger steak with charred
vegetables and pesto.
816
00:32:28,414 --> 00:32:31,515
I'm just gonna do,
like, a veggie platter
with meat on top
817
00:32:31,517 --> 00:32:34,918
My other side will be
grilled roasted eggplant
baba ghanoush.
818
00:32:34,920 --> 00:32:38,322
For my dessert, I'm making
spiced honey mascarpone
819
00:32:38,324 --> 00:32:39,589
with roasted stone fruit.
820
00:32:39,591 --> 00:32:42,125
Okay, let's start
with the marinating
of the meat.
821
00:32:43,128 --> 00:32:46,029
For my ribeye, I'm using
harissa, cumin,
822
00:32:46,031 --> 00:32:48,198
garlic powder, a ton
of different spices
823
00:32:48,200 --> 00:32:49,800
to make it all
fragrant and delicious.
824
00:32:49,802 --> 00:32:50,801
Okay, I'm gonna go
put these on.
825
00:32:53,872 --> 00:32:55,772
-For you.
-What a team, what a team.
826
00:32:55,774 --> 00:32:57,808
[Nicole] I have a melange of
like, Asian-style mushrooms
827
00:32:57,876 --> 00:32:59,309
on the grill
for the flank steak.
828
00:32:59,311 --> 00:33:01,311
I gotta deal with the steak.
The steak's the most
important part.
829
00:33:01,313 --> 00:33:03,246
I wanna go really natural
830
00:33:03,315 --> 00:33:05,015
because this is really
high quality beef,
831
00:33:05,017 --> 00:33:06,316
and I don't think it needs
a lot of work.
832
00:33:06,318 --> 00:33:09,720
I use soy, salt, pepper,
and Shaoxing wine.
833
00:33:09,821 --> 00:33:12,456
We're just gonna put
all the Asian flavors
on this stuff, girl.
834
00:33:12,524 --> 00:33:14,825
These are super simple
Asian ingredients,
835
00:33:14,926 --> 00:33:17,027
and I think it's gonna
go great on the flank steak
836
00:33:18,697 --> 00:33:20,163
And then I'm gonna finish
the flank steak
837
00:33:20,265 --> 00:33:21,765
with a little charred
scallion pistou.
838
00:33:21,767 --> 00:33:25,202
A pistou is basically pesto
without nuts or cheese.
839
00:33:25,204 --> 00:33:27,938
Okay, we have, um, 30 minutes.
840
00:33:27,940 --> 00:33:30,040
I'm just cutting off
a little bit of the thick fat.
841
00:33:30,042 --> 00:33:32,009
I've never cooked
with hanger steak,
842
00:33:32,011 --> 00:33:33,610
but I feel excited to try
something new.
843
00:33:33,612 --> 00:33:35,946
I'm gonna put this in here
with a little bit of harissa.
844
00:33:35,948 --> 00:33:38,215
I add harissa,
salt, pepper, olive oil.
845
00:33:39,818 --> 00:33:41,785
Next, I'm gonna start
working on my pesto,
846
00:33:41,787 --> 00:33:44,221
which is gonna go
on my hanger steak,
847
00:33:44,223 --> 00:33:46,790
The pesto with
the hanger steak
is a great combination
848
00:33:46,792 --> 00:33:48,792
because you get
the spiciness from the steak
849
00:33:48,794 --> 00:33:51,528
but also, you get
the brightness from the basi
850
00:33:52,364 --> 00:33:53,330
Looks so good.
851
00:33:54,299 --> 00:33:55,699
-That one's done. See?
-Yeah.
852
00:33:55,768 --> 00:33:57,601
[Nicole] I have to start
making my sweet bean glaze
853
00:33:57,669 --> 00:33:58,769
for that eggplant.
854
00:33:58,771 --> 00:34:00,237
I flavor the oil
with Szechwan.
855
00:34:00,305 --> 00:34:02,806
I have Szechwan peppercorn
toasting in oil.
856
00:34:02,808 --> 00:34:04,608
I'm gonna add garlic
and ground bean sauce.
857
00:34:04,709 --> 00:34:06,810
Okay, the ground bean
sauce is on.
858
00:34:06,879 --> 00:34:09,146
20 minutes, ladies!
859
00:34:09,247 --> 00:34:10,814
[sous-chef 1]
Oh, I'm gonna take
the stone fruit off.
860
00:34:10,883 --> 00:34:12,249
The stone fruit's
looking pretty good.
861
00:34:12,317 --> 00:34:13,950
I'm gonna put it
into those cast irons
862
00:34:13,952 --> 00:34:15,786
and then add
the biscuit topping.
863
00:34:15,788 --> 00:34:16,953
We're gonna need icing sugar
to garnish this.
864
00:34:16,955 --> 00:34:18,655
-[sous-chef 1] Okay.
-FYI.
865
00:34:18,657 --> 00:34:20,690
[Nicole] It's awesome
to cook a cobbler
in the Fire Masters aren
866
00:34:20,692 --> 00:34:22,993
because if you can
master that on a grill,
867
00:34:23,695 --> 00:34:24,561
it shows some technique.
868
00:34:24,630 --> 00:34:26,363
-Cobbler's on.
-Beautiful.
869
00:34:26,431 --> 00:34:28,465
[Samantha] I'm gonna
take these off
and let them rest.
870
00:34:28,533 --> 00:34:31,501
I take my boneless ribeye
and hanger steak
off the grill.
871
00:34:31,503 --> 00:34:32,903
Looks good, it's resting.
872
00:34:32,905 --> 00:34:35,539
Time to blend up the eggplant
for my baba ghanoush.
873
00:34:35,640 --> 00:34:37,607
I'll put these babies
in the blender.
874
00:34:37,609 --> 00:34:38,675
Beautiful.
875
00:34:38,677 --> 00:34:40,243
I just wanna add
layers of flavor.
876
00:34:40,345 --> 00:34:43,713
So we're mixing
tahini-preserved lemon
and mustard
877
00:34:43,815 --> 00:34:45,148
into the baba ghanoush.
878
00:34:48,253 --> 00:34:50,320
Next, I'm gonna start
plating my ribeye.
879
00:34:50,322 --> 00:34:51,555
Oh, this looks beautiful.
880
00:34:51,656 --> 00:34:55,392
I'm using the roasted
vegetables as the base,
881
00:34:55,394 --> 00:34:57,160
and then I slice
into my ribeye
882
00:34:58,030 --> 00:34:59,696
and the disappointment.
883
00:35:00,799 --> 00:35:02,032
It's overcooked.
884
00:35:03,135 --> 00:35:04,301
Way more than I wanted.
885
00:35:04,303 --> 00:35:05,669
This is a disaster.
886
00:35:12,911 --> 00:35:13,944
Uh, it's cooked...
887
00:35:15,614 --> 00:35:16,980
...way more than I wanted.
888
00:35:16,982 --> 00:35:19,616
It's a meat lovers banquet,
and I overcooked my ribeye.
889
00:35:19,718 --> 00:35:22,185
This is a disaster,
there's no time
to make more steak.
890
00:35:22,187 --> 00:35:23,687
I gotta put it on a plate.
891
00:35:23,689 --> 00:35:25,322
I'm not happy about it,
but I gotta send it out.
892
00:35:27,893 --> 00:35:29,392
I've got, uh, a little
nuoc cham.
893
00:35:29,394 --> 00:35:32,329
For my Vietnamese-style
Denver steak carpaccio,
894
00:35:32,331 --> 00:35:36,700
I'm using fish sauce, garlic
chili, lime juice,
895
00:35:36,801 --> 00:35:38,435
a little bit of water
to balance it out
and palm sugar.
896
00:35:38,537 --> 00:35:39,703
Okay.
897
00:35:39,771 --> 00:35:41,404
I wanna show the judges
with this dish
898
00:35:41,406 --> 00:35:42,706
that it's a flavor bomb,
899
00:35:42,708 --> 00:35:44,074
and it's not just a steak.
900
00:35:44,076 --> 00:35:45,342
I need to get this steak on.
901
00:35:45,443 --> 00:35:46,710
I wanna keep this
quite simple,
902
00:35:46,811 --> 00:35:49,112
Carpaccio is thin raw beef,
903
00:35:49,114 --> 00:35:51,615
so I'm gonna just
fire kiss it on that pit.
904
00:35:53,218 --> 00:35:55,418
-Uh, we can start
whisking the mascarpone...
-[sous-chef 2] Okay.
905
00:35:55,420 --> 00:35:56,686
...with the honey
and the cinnamon.
906
00:35:56,688 --> 00:35:58,922
For my dessert,
my sous-chef and I
907
00:35:58,924 --> 00:36:01,124
whisk the mascarpone
with some cinnamon,
908
00:36:01,193 --> 00:36:05,228
some clove,
a little bit of honey,
pistachios, almonds.
909
00:36:05,230 --> 00:36:07,330
It's gonna bring
some sweetness,
some butteryness
910
00:36:07,332 --> 00:36:09,199
to the roasted stone fruit.
911
00:36:11,103 --> 00:36:12,502
Oh, my God. Yeah.
912
00:36:13,105 --> 00:36:15,038
[Nicole] Five minutes!
913
00:36:15,040 --> 00:36:17,107
I pull the Denver steaks
off the fire pit.
914
00:36:17,209 --> 00:36:20,343
I'm just gonna cut them
super thin and put them
right on that plate.
915
00:36:20,445 --> 00:36:21,678
-Okay, that's good.
-[sous-chef 1] Okay.
916
00:36:21,680 --> 00:36:24,014
And then I drizzle over
that nuoc cham,
917
00:36:24,016 --> 00:36:27,417
sprinkle with peanuts
and thinly, thinly sliced
red onions.
918
00:36:27,419 --> 00:36:28,918
That's very Vietnamese.
919
00:36:29,788 --> 00:36:33,223
It's pretty hard to make
four family-style dishes
in 45 minutes.
920
00:36:33,225 --> 00:36:35,058
-Okay, that's it.
All the meat's done.
-[sous-chef 2] Okay.
921
00:36:35,060 --> 00:36:36,326
You have the meat
on this side,
922
00:36:36,328 --> 00:36:37,527
and you have the dessert
on this side.
923
00:36:37,529 --> 00:36:39,262
Ooh, hell yeah.
924
00:36:39,364 --> 00:36:40,730
You have no time
to think about anything else
925
00:36:40,732 --> 00:36:42,799
you just have to focus
on the components
that you need.
926
00:36:42,801 --> 00:36:44,100
Okay, we have two minutes.
927
00:36:44,102 --> 00:36:46,303
[Nicole] Okay, girl,
steak's coming at you!
928
00:36:46,305 --> 00:36:48,505
I take the really well-reste
flank steak
929
00:36:48,507 --> 00:36:50,407
and give it a little kiss
on that charcoal grill.
930
00:36:50,409 --> 00:36:52,309
30 seconds!
931
00:36:52,311 --> 00:36:53,243
Hustle!
932
00:36:57,316 --> 00:36:59,916
[chefs] Ten, nine, eight,
933
00:36:59,918 --> 00:37:02,619
seven, six, five,
934
00:37:02,621 --> 00:37:04,888
four, three, two,
935
00:37:04,890 --> 00:37:06,923
-[Samantha] one.
-[Nicole] and one!
936
00:37:08,794 --> 00:37:09,826
[Samantha] Nice job, chef.
937
00:37:09,828 --> 00:37:10,860
[Nicole sighs]
938
00:37:10,862 --> 00:37:12,295
Looked down at my plate,
939
00:37:12,297 --> 00:37:15,832
the cuts of beef that I got
all look super beautiful
and moist.
940
00:37:16,535 --> 00:37:18,034
[Samantha] I'm feeling happy
941
00:37:18,036 --> 00:37:21,404
but the ribeye is cooked
way more than I intended it
to be cooked.
942
00:37:24,509 --> 00:37:26,509
Well, my friends,
it's a beef lover's
feast tonight.
943
00:37:26,511 --> 00:37:29,112
And I know we've got
three beef lovers
at this table.
944
00:37:29,114 --> 00:37:30,981
I am ready to get my beef on.
945
00:37:31,650 --> 00:37:32,716
[Dylan] This chef had to coo
946
00:37:32,718 --> 00:37:34,317
with flank steak
and Denver steak,
947
00:37:34,319 --> 00:37:35,885
and this first chef
has prepared
948
00:37:35,887 --> 00:37:39,422
flank steak, grilled mushroo
and charred scallion pistou
949
00:37:39,424 --> 00:37:41,825
Vietnamese-style
Denver steak carpaccio,
950
00:37:41,827 --> 00:37:44,194
sweet bean grilled
Japanese eggplant,
951
00:37:44,196 --> 00:37:45,829
and smoked
stone fruit cobbler.
952
00:37:45,897 --> 00:37:47,063
Let's not waste any more time.
953
00:37:47,065 --> 00:37:48,531
-Let's do it.
-Let's just do it.
954
00:37:52,204 --> 00:37:53,770
-Carpaccio?
-[Dylan] Please.
955
00:37:57,509 --> 00:37:59,709
This charred flank steak
is delicious.
956
00:37:59,711 --> 00:38:02,212
Tons of umami flavor
off these mushrooms
957
00:38:02,214 --> 00:38:03,546
and the grilled
scallion pistou,
958
00:38:03,615 --> 00:38:05,782
and the cook on this steak
is absolutely perfect.
959
00:38:05,784 --> 00:38:06,816
This is so good.
960
00:38:06,818 --> 00:38:08,985
Flank steak has to be
a quick sear,
961
00:38:08,987 --> 00:38:10,320
it has to be a good smoke.
962
00:38:10,322 --> 00:38:12,255
This chef got it.
963
00:38:12,324 --> 00:38:13,690
[Andrea] The show stopper
for me though
964
00:38:13,692 --> 00:38:15,825
is this Vietnamese carpaccio
965
00:38:15,827 --> 00:38:19,529
so much fish sauce
and lime juice and heat.
It's genius.
966
00:38:19,531 --> 00:38:21,765
[Kevin] I can still
taste the steak
967
00:38:21,767 --> 00:38:25,168
with all the rest
of the beautiful flavors
that are with this.
968
00:38:25,170 --> 00:38:26,636
They did an excellent job.
969
00:38:26,638 --> 00:38:29,072
I really like
what the chef has done
with the eggplant as well.
970
00:38:29,074 --> 00:38:31,708
Almost creamy on the inside
and then glazing it
971
00:38:31,710 --> 00:38:33,977
with that really salty
sweet glaze.
972
00:38:33,979 --> 00:38:35,078
Delicious.
973
00:38:35,080 --> 00:38:36,513
The only issue I have
with this eggplant dish
974
00:38:36,515 --> 00:38:39,182
is my particular piece
wasn't quite cooked.
975
00:38:39,184 --> 00:38:41,618
This one needed
another minute on the grill.
976
00:38:41,620 --> 00:38:43,486
Let's see what the chef has
in store for us for dessert.
977
00:38:43,488 --> 00:38:45,388
Let's do it.
978
00:38:45,390 --> 00:38:48,091
[Dylan] For dessert,
this first chef has prepare
smoked stone fruit cobbler.
979
00:38:52,230 --> 00:38:54,531
I'm definitely not getting
any smoke flavor.
980
00:38:54,533 --> 00:38:55,899
[Andrea] Yeah,
I agree with you, Dylan,
981
00:38:55,901 --> 00:38:58,034
and it's a little bit
on the tart side.
982
00:38:58,036 --> 00:39:00,403
Could've been
a little bit sweeter
but perfectly cooked.
983
00:39:00,405 --> 00:39:02,172
I can give this chef
a lot of props
984
00:39:02,174 --> 00:39:04,541
for the cake topping
985
00:39:04,609 --> 00:39:07,210
because cooking a cake
inside of a barbecue
986
00:39:07,212 --> 00:39:08,912
is not a simple task.
987
00:39:08,914 --> 00:39:12,716
This first feast
was a succulent and flavorful
homage to beef.
988
00:39:12,718 --> 00:39:13,983
Let's see what's up
for round two.
989
00:39:15,320 --> 00:39:18,054
Our second beef lover's
feast has landed,
990
00:39:18,056 --> 00:39:19,688
and it smells incredible.
991
00:39:19,690 --> 00:39:22,826
This chef had to cook
with boneless ribeye
and hanger steak.
992
00:39:22,894 --> 00:39:24,260
And this chef
has prepared for us
993
00:39:24,362 --> 00:39:26,363
boneless ribeye
with Moroccan spices,
994
00:39:26,431 --> 00:39:28,832
hanger steak
with charred vegetables
and pesto,
995
00:39:28,900 --> 00:39:31,201
grilled fire roasted
eggplant baba ghanoush
996
00:39:31,203 --> 00:39:34,003
and spiced honey mascarpone
with roasted stone fruits.
997
00:39:42,247 --> 00:39:46,082
Ribeye is up there,
easily is one of my favorite
cuts of beef
998
00:39:46,084 --> 00:39:48,184
And unfortunately,
it looks like this chef
999
00:39:48,186 --> 00:39:50,920
has overcooked this one
pretty bad.
1000
00:39:50,922 --> 00:39:52,422
My ribeye is overcooked,
1001
00:39:52,424 --> 00:39:54,924
but going Moroccan style
with it, which I love,
1002
00:39:54,926 --> 00:39:56,126
I think they were
on the right track
1003
00:39:56,227 --> 00:39:58,228
because it's really flavorful.
1004
00:39:58,230 --> 00:40:01,064
I can definitely taste
the Fire Masters arena
on this hanger steak.
1005
00:40:01,066 --> 00:40:02,999
It's seared well
on the outside.
1006
00:40:03,001 --> 00:40:04,534
It's got a ton of flavor.
1007
00:40:04,636 --> 00:40:06,069
I especially love the pesto.
1008
00:40:06,071 --> 00:40:08,104
It is so beautifully nutty,
1009
00:40:08,173 --> 00:40:10,607
the parmesan cheese really
elevates the roasted peppers
1010
00:40:10,609 --> 00:40:12,675
and that was really
a great accompaniment.
1011
00:40:12,677 --> 00:40:15,712
However, the baba ghanoush
is missing tahini,
1012
00:40:15,714 --> 00:40:17,514
garlic, it's missing
character.
1013
00:40:17,516 --> 00:40:20,350
It tastes like the flavor got
loose from the baba ghanoush.
1014
00:40:21,620 --> 00:40:23,219
Another solid
beef lover's feast,
1015
00:40:23,221 --> 00:40:25,188
and I've saved just enough
room for some dessert.
1016
00:40:25,190 --> 00:40:27,257
Our final dish of the evening,
1017
00:40:27,358 --> 00:40:29,826
spiced honey mascarpone
with roasted stone fruits.
1018
00:40:32,898 --> 00:40:34,664
The stone fruit's
definitely been grilled.
1019
00:40:34,666 --> 00:40:36,299
I got some char on there,
1020
00:40:36,301 --> 00:40:38,601
and I really like the amoun
of texture contrast
that's in here.
1021
00:40:38,603 --> 00:40:41,337
I'm really digging
the sweetness
of that mascarpone.
1022
00:40:41,406 --> 00:40:44,307
[Andrea] This is really good
really simple,
1023
00:40:44,309 --> 00:40:45,875
and a perfect way
to end a meal.
1024
00:40:45,877 --> 00:40:47,443
I'm with it 100%.
1025
00:40:49,247 --> 00:40:52,315
It was a battle
of the beef tonight
in the Fire Masters arena.
1026
00:40:52,317 --> 00:40:54,050
Let's break this feast down
dish-by-dish.
1027
00:40:54,052 --> 00:40:56,219
[Andrea] The first chef
with the flank steak
1028
00:40:56,221 --> 00:40:59,322
and the mushrooms
and the charred
scallion pistou,
1029
00:40:59,324 --> 00:41:00,390
it was just right.
1030
00:41:00,392 --> 00:41:02,091
Whereas we had the second ch
1031
00:41:02,093 --> 00:41:04,594
presenting us that ribeye
with Moroccan spice.
1032
00:41:04,596 --> 00:41:06,563
It's still really great
developed flavors.
1033
00:41:06,631 --> 00:41:09,399
But they just totally
missed the mark on the cook.
1034
00:41:09,401 --> 00:41:10,866
[Dylan] Let's take
a look at the sides.
1035
00:41:10,868 --> 00:41:13,169
I think the second chef
nailed the cook
on their hanger steak.
1036
00:41:13,171 --> 00:41:16,673
However, it's really hard
to compare against
that Denver carpaccio.
1037
00:41:16,675 --> 00:41:19,676
-[Andrea] I could eat
that carpaccio all day long
-[Kevin] Yeah.
1038
00:41:19,678 --> 00:41:21,244
Show stopper for me.
1039
00:41:21,313 --> 00:41:23,213
The next sides
are head to head eggplant.
1040
00:41:23,215 --> 00:41:26,983
The soy glazed eggplant
were dynamite.
1041
00:41:26,985 --> 00:41:30,053
And I love the idea
of the second chef's
smoked baba ghanoush.
1042
00:41:30,055 --> 00:41:31,521
-[Andrea] Mmm-hmm.
-[Dylan] Just missed
a few of the marks
1043
00:41:31,523 --> 00:41:32,622
with the seasoning
and the flavor.
1044
00:41:32,724 --> 00:41:33,923
Let's take a look at desserts.
1045
00:41:33,925 --> 00:41:35,091
We're going
head-to-head again.
1046
00:41:35,093 --> 00:41:36,559
This time, battle stone fruit.
1047
00:41:36,628 --> 00:41:39,829
[Andrea] The first chef
brought us a tasty dessert,
1048
00:41:39,931 --> 00:41:42,966
-really well executed.
-The cake part of it
was real good,
1049
00:41:42,968 --> 00:41:44,934
but for me, the second one
was better.
1050
00:41:44,936 --> 00:41:46,269
I was digging it.
1051
00:41:46,271 --> 00:41:48,505
Well, judges, we had
two incredible feasts
1052
00:41:48,507 --> 00:41:50,874
from two fantastic chefs
in the arena this evening.
1053
00:41:50,876 --> 00:41:52,141
And this one could go
either way.
1054
00:41:59,251 --> 00:42:01,184
[Nicole] I really think
I have a winning feast
1055
00:42:01,186 --> 00:42:03,920
because my feast
is definitely something
I would like to eat.
1056
00:42:03,922 --> 00:42:06,523
And I think you cook best
with things that
you're passionate about.
1057
00:42:07,659 --> 00:42:09,726
[Samantha] I feel proud
of the dishes that I put out
1058
00:42:09,728 --> 00:42:12,428
I definitely brought
my personality
to this Feast of Fire.
1059
00:42:12,430 --> 00:42:14,831
Chefs, both of your
beef lover's feasts
1060
00:42:14,833 --> 00:42:18,001
were very impressive
and absolute pleasures to ea
1061
00:42:18,003 --> 00:42:19,202
Thank you very much.
1062
00:42:19,204 --> 00:42:21,204
[judges applauding]
1063
00:42:21,206 --> 00:42:24,340
As you know, these feasts
were tasted blind.
1064
00:42:24,409 --> 00:42:27,443
In the first feast, we love
the Denver steak carpaccio.
1065
00:42:27,512 --> 00:42:31,281
We thought it was
packed full of flavor
and very inspired.
1066
00:42:31,283 --> 00:42:35,051
In the second feast,
we loved the hanger steak
with the charred vegetables
1067
00:42:35,053 --> 00:42:37,020
We thought the cook
on the steak was spot on.
1068
00:42:38,423 --> 00:42:41,524
Chefs, we have made
our decision.
1069
00:42:41,526 --> 00:42:43,693
And although both
of your beef lover's feasts
1070
00:42:43,695 --> 00:42:45,628
were spectacular,
memorable meals,
1071
00:42:45,630 --> 00:42:47,730
there can only be one winner.
1072
00:42:49,501 --> 00:42:51,434
Tonight's winning feast is...
1073
00:42:57,075 --> 00:42:58,608
...the first feast
with the flank steak
1074
00:42:58,710 --> 00:43:00,209
and Denver steak carpaccio.
1075
00:43:00,311 --> 00:43:02,111
[all applauding]
1076
00:43:02,180 --> 00:43:03,913
-Congratulations, chef.
-Thank you.
1077
00:43:03,915 --> 00:43:05,715
Congratulations, chef Nicole,
1078
00:43:05,717 --> 00:43:08,084
you have successfully defended
your Fire Masters title.
1079
00:43:08,086 --> 00:43:09,285
Well done.
1080
00:43:09,287 --> 00:43:11,321
I am so happy.
1081
00:43:11,323 --> 00:43:13,122
-Good job.
-[Samantha] Beautiful.
Thank you, chef.
1082
00:43:13,191 --> 00:43:14,390
Thank you.
1083
00:43:14,392 --> 00:43:15,692
[Nicole] I'm really proud
of chef Samantha too.
1084
00:43:15,694 --> 00:43:18,227
This is her first
competition ever.
1085
00:43:18,329 --> 00:43:20,129
And congratulations
chef Samantha,
1086
00:43:20,198 --> 00:43:22,198
we see big things
for you in your future,
1087
00:43:22,200 --> 00:43:24,067
and you should be very proud
of what you accomplished
here today.
1088
00:43:24,069 --> 00:43:25,601
Thank you, chef.
1089
00:43:25,603 --> 00:43:28,905
I'm feeling good.
I'm feeling tired but happy
and proud.
1090
00:43:28,907 --> 00:43:30,340
Even though I'm not
walking out of here
1091
00:43:30,441 --> 00:43:32,508
a Fire Masters champion,
I'm still the winner.
1092
00:43:32,510 --> 00:43:34,777
-You did an amazing job today.
-[Samantha] Thank you.
1093
00:43:34,779 --> 00:43:36,279
[Samantha] It was
an amazing experience,
1094
00:43:36,281 --> 00:43:38,414
and I can't believe
I got this opportunity.
1095
00:43:38,416 --> 00:43:40,316
I'm blessed.
1096
00:43:40,318 --> 00:43:42,318
And on my first
competition, you guys.
1097
00:43:42,320 --> 00:43:43,553
-[all laughing]
-[Kevin] There we go,
that's it.
1098
00:43:43,655 --> 00:43:45,054
[Nicole] Not, it's...
No, that's amazing.